Heat oven to 325 degrees. Grease cookie sheets. In large bowl, combine rolled oats, margarine and boiling water: let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg; mix well. Lightly spoon flour into measuring cup; level off. Add flour 1 cup at a time, mixing well after each addition to form a stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat dough to 1/2" thickness; cut with bone-shaped cookie cutter. Place 1" apart on greased cookie sheets. Bake for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered.
Yield:3 1/2 dozen large biscuits, or 8 dozen small biscuits.